One of my favourite Sunday dinners is Lamb Shanks of any style. Moroccan style though takes them to a whole new level. Delicious!
And it’s so simple and easy while camping.
Brown the Shanks in a fry pan and transfer to slow cooker, camp oven or crock pot. In the fry pan fry off some squashed garlic, chopped onion and then add canned tomatoes, Moroccan mixed spice and beef stock and transfer mixture to lamb shanks.Place on coals if using camp oven or in the oven if using the crock pot. Cook for 1 and then add drained chickpeas. After a further 1/2 an hour add some spinach leaves.
When the meat falls away from the bone it is ready to serve. You can serve with either mashed potato, polenta or cous cous (pictured) I served this one with a spiced cous cous with currants and coriander. Simply prepare the cous cous in chicken stock, drain and stir though Moroccan spice, chilli powder, fresh coriander and currants.
Norris Around Australia 